Olive Oil






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These recipes have been reproduced with permission from "Meat With Lenard". Proceeds from the sale of this book go to: Make*A*Wish®

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Chicken Thighs topped with Pistachio Pesto
serves 4

4-6 skinless chicken thigh fillets

100g pistachio nuts, unsalted
1/2 cup olive oil
2 cloves garlic
100g rocket leaves
salt and pepper totaste
zest of 1 lemon

Add pesto ingredients excluding lemon zest, to a food processor and pulse to a paste. Stir in lemon zest. Top chicken thighs with pesto and bake covered with foil for 20-25 minutes in a 180oC oven.
(this recipe works best with the skin and bone removed)

Beef Rib Chilli Soup
Grilled Lamb on Turkish bread
Butterflied Soused Spatchcock
Chicken Thighs topped with Pistachio Pesto
Chicken Liver Risotto
Double Turkey Breast with Cherry and Jasmine Rice Stuffing

Other recipes sent by friends:
Simple bread Snack
Spinach and Cheese Pie
Tagliatelle and Potatoes with Garlic and Oil
Woodbine Beef